Ingredients:
- 4 (approx. 6 oz / 170g each) Rainbow Trout Fillets, skin on or off
- 1 Tbsp Olive Oil
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- ¼ cup Balsamic Vinegar
- 3 Tbsp Pure Maple Syrup
- 1 Tbsp Unsalted Butter
- 1 small Shallot, finely minced
- 1 clove Garlic, minced
- 1 tsp Fresh Thyme leaves
- Pinch of Red Pepper Flakes (Optional)
Instructions:
- Prep the fish: Pat the trout fillets thoroughly dry with paper towels. Season both sides generously with salt and pepper. Set aside.
- Sauté Aromatics: Heat the olive oil in the large skillet over medium-high heat. Add the minced shallot and sauté until softened, about 2 minutes. Add the garlic and thyme; cook until fragrant (about 30 seconds). Remove shallots/garlic mixture from the pan and set aside, leaving the oil behind.
- Sear the Trout: Increase heat to medium-high. Place the trout fillets skin-side down (if applicable) in the hot pan. Sear undisturbed for 4-5 minutes until the skin is crisp and golden brown, and the flesh has cooked about two-thirds of the way up the side.
- Flip and Finish: Gently flip the fillets. Cook for another 1-2 minutes until the fish is opaque and flakes easily with a fork (internal temperature should reach 145°F / 63°C). Remove fish from the pan and set aside on a warm plate, covering loosely with foil.
- Make the Glaze: Reduce the heat to medium-low. Add the balsamic vinegar, maple syrup, and red pepper flakes (if using) to the hot pan. Whisk constantly, scraping up any browned bits (fond) from the bottom of the pan.
- Reduce and Thicken: Let the mixture simmer gently for 3–5 minutes until it thickens slightly and coats the back of a spoon.
- Enrich the Sauce: Remove the pan from the heat. Whisk in the tablespoon of cold butter until melted and emulsified, giving the sauce a beautiful sheen. Stir the reserved sautéed shallots and garlic back into the glaze.
- Plate and Serve: Spoon the maple balsamic glaze generously over the cooked trout fillets. Garnish as desired.